Okay. Full disclosure. This recipe that I found online is actually called Crockpot Cranberry Butter. I’m surprised I even checked out the recipe, because… a crockpot? I guess I have this thing against the word “crockpot”, even though it’s fine when called a slow cooker. It’s just my memory of those first crockpots – 60’s orange. I’m surprised they didn’t come in avocado green too. Or, maybe they did.
Anyway, this recipe is from Sue’s very popular blog – The View from Great Island. Great Island, otherwise known as the island town of New Castle, New Hampshire, is where Sue moved after her nest emptied, from Los Angeles, California. That’s also where she was free of making family meals and “cut loose” in the kitchen. They’ve since moved to Madison, Wisconsin and her daughter Clare also blogs for TVFGI.
So, crockpot aside, I love butters, even though there’s no butter in them. I know I’ve made pumpkin, apple, and peach over the years, but cranberry really intrigued me. And as Sue suggests, “Slather it on everything from biscuits to turkey sandwiches!”
I decided to go ahead, with some skepticism, and use my slow cooker. I’ve seen desserts made in them, which also makes me scratch my head. I associate mine with pulled pork and short ribs!
Crockpot Cranberry Butter
24 ounces cranberries
1 cup packed brown sugar
1 whole cinnamon stick (I used two)
1 cup apple cider
I added 3 cloves and 1 star anise
Put all of the ingredients in a slow cooker and stir to combine. Turn on high. Let it cook for about 2 hours, or until the cranberries are soft.
Remove the cinnamon stick and purée the mixture in a food processor. Do this in two batches. Be careful as the mixture is hot; I cover the top opening of the machine with a dish cloth. Let the machine run for a full minute. Force the purée through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry purée as you can. Discard the skins.
Pour the purée back into the crockpot. Turn the crockpot to high, and leave the lid ajar. Cook until thickened, approximately 2 hours, stirring occasionally.
Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month.
I think the cranberry butter would be great either mixed with mustard or mayo for a really good and unique condiment! And for course it’s a great topping as is for cream cheese or goat cheese on crackers, which is what I did. And fabulous as a layer in a cheesecake.
I added some edible gold glitter!